Avocado Pasta Salad
This refreshing and creamy avocado pasta salad makes for a delightful dish packed with flavor and nutrients. Perfect as a side or a light main course, it's easy to prepare and is sure to impress.
Equipment
- 1 pot for boiling pasta
- 1 colander
- 1 mixing bowl
- 1 citrus juicer (optional)
Ingredients
- 8 oz whole wheat pasta
- 2 ripe avocados Make sure the avocados are ripe for the best texture and flavor.
- 1 cup cherry tomatoes Halved.
- 1 cup cucumber Diced.
- ½ cup red onion Finely chopped.
- ¼ cup fresh parsley Chopped.
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- to taste salt
- to taste pepper
Instructions
- Begin by boiling a pot of salted water. Once boiling, add the whole wheat pasta and cook according to package instructions until al dente, usually around 8-10 minutes.
- While the pasta is cooking, prepare the vegetables. In a mixing bowl, combine the cherry tomatoes, cucumber, red onion, and parsley.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to stop the cooking process. Allow it to cool for a few minutes.
- In a separate bowl, scoop out the flesh of the avocados and mash them with a fork until slightly creamy. Add in the olive oil, lemon juice, salt, and pepper, mixing until well combined.
- Add the cooled pasta to the bowl with vegetables and the avocado dressing. Gently fold everything together until the pasta is well coated.
- Taste and adjust seasoning if necessary. Chill in the refrigerator for about 10 minutes before serving to enhance the flavors.
Notes
Make sure the avocados are ripe for the best texture and flavor. You can add other vegetables or proteins like chickpeas or feta cheese for variety. This salad can be stored in an airtight container in the refrigerator for up to 2 days, but it is best enjoyed fresh.